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Home > Selector Magazine > Food > Rag pasta with pumpkin, sage and tomatoes
Food

Rag pasta with pumpkin, sage and tomatoes

Preparation time
Cooking time
Serves
6

INGREDIENTS

  • 60g butter
  • ¼ cup (60ml) extra virgin olive oil
  • 1kg butternut pumpkin, peeled and thinly sliced
  • 2 cloves garlic, thinly sliced
  • 1 tsp fresh thyme leaves
  • Salt and freshly ground black pepper
  • 500g fresh lasagne sheets
  • 2 tsp fresh sage leaves
  • ½ cup grated parmesan cheese
  • 2 ripe red tomatoes, peeled, deseeded and finely chopped
  • Parmesan cheese flakes, to serve

METHOD

  1. Heat 50g butter and oil in a large non-stick pan, add pumpkin and cook, stirring gently, until pumpkin is golden brown. Add garlic and thyme; cook, stirring, until fragrant. Season to taste with salt and pepper.
  2. Meanwhile, tear the lasagne sheets into long pieces. Cook in a large pan of boiling well-salted water until just tender. Drain, reserving 2 tablespoons of the cooking liquid.
  3. Toss pumpkin mixture gently through pasta with tomatoes and reserved cooking liquid.
  4. Melt remaining 10g butter in the pan and quickly fry sage leaves. Add cheese and sage to pasta mixture. Sprinkle with extra parmesan cheese flakes, if desired.
Food
Preparation time
Cooking time
Serves
6

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